Mac and Cheese
CREAM SOUP MAC AND CHEESE
½ LB MACARONI
4 T BUTTER
1 CAN CREAM SOUP (CREAM OF CHICKEN, CREAM OF MUSHROOM OR WHAT YOU LIKE
1 CAN EVAPORATED MILK
1 TSP DRY MUSTARD
1 EGG
2 - 3 CUPS CHEDDAR CHEESE (MILD, MEDIUM OR SHARP) (KEEP SOME TO SPRINKLE
ON TOP)
SALT
PEPPER
BUTTERED 2 – 2 ½ QUART BAKING DISH
COOK MACARONI (YOUR CHOICE OF SHAPE) ACCORDING TO PACKAGE. IN A BOWL MIX
CREAM SOUP WITH EVAPORATED MILK. ADD IN DRY MUSTARD, CHEESE. TASTE FOR
SALT AND PEPPER AND ADD IN AT THIS TIME BEFORE YOU ADD IN THE RAW EGG.
NOW ADD IN THE EGG AND MIX. PUT THE MACARONI INTO A LARGE BOWL AND ADD
THE BUTTER AND MIX. ONCE THE BUTTER HAS MELTED YOU CAN ADD IN THE SOUP
MIXTURE AND POUR INTO THE BAKING DISH. BAKE 350 DEGREES UNTIL MACARONI
IS BUBBLY.
SUGGESTIONS TO ADD TO MAC AND CHEESE:
SOUR CREAM, SALSA, COOKED BACON
VEGGIES – PEAS, CORN, BEANS, BROCOLLI, COOKED PEPPERS, TOMATOES (OR SOME
OF EACH)
COOKED GROUND MEATS – CHICKEN, SAUSAGE, BEEF, PORK
NOTE: IF YOU ADD EXTRAS COOK THE MACARONI 2/3 OF THE PACKAGE TIME SO
THAT THE EXTRA MOISTURE WILL BE ABSORBED. ALSO DON’T FORGET TO INCREASE
THE SIZE OF THE BAKING DISH. YOU CAN INCREASE THE AMOUNT OF MACARONI TO
A FULL POUND IF YOU ARE CREATING A MAC AND CHEESE DISH….MEXICAN,
ITALIAN, VEGGIE….
CREAM SAUCE MAC AND CHEESE
½ LB MACARONI
4 T BUTTER
4 T FLOUR
¼ TSP SALT
1/8 TSP PEPPER
½ TSP DRY MUSTARD
2 CUPS MILK (YOU CAN USE WHOLE MILK, 2% OR 1% OR EVEN HALF&HALF)
1 – 2 CUPS CHEDDAR CHEESE (MILD, MEDIUM OR SHARP) (KEEP SOME TO SPRINKLE
ON TOP)
COUPLE FRESH GRINDS OF NUTMEG
BUTTERED 2 – 2 ½ QUART BAKING DISH
COOK MACARONI (YOUR CHOICE OF SHAPE) ACCORDING TO PACKAGE. IN A SAUCE
PAN MELT BUTTER OVER A MEDIUM HEAT. ADD THE FLOUR AND MIX. YOU ARE
MAKING A ROUX…THIS IS WHAT THICKENS THE MILK AND MAKES THE SAUCE. ADD IN
THE SALT, PEPPER, DRY MUSTARD, NUTMEG AND MILK. CONTINUE TO STIR UNTIL
SAUCE THICKENS. ADD IN YOUR CHEESE AND TASTE. IF YOU WANT YOUR MAC
CHEESEER THEN ADD IN A LITTLE MORE CHEESE. DON’T FORGET TO SAVE SOME TO
SPRINKLE ON THE TOP. SPOON SOME OF THE SAUCE ON THE BOTTOM OF THE BAKING
DISH THEN ADD ½ OF THE MACARONI. NOW SPOON HALF OF THE REMAINING SAUCE
OVER THE MACARONI AND TOP WITH THE REST OF MACRONI ENDING UP WITH
POURING THE REMAINING SAUCE OVER THE TOP. SPRINKLE THE TOP WITH CHEESE
AND BAKE 350 DEGREES UNTIL BUBBLY….
OLD TIME MAC AND CHEESE
½ LB MACARONI
3 T BUTTER
1 TSP SALT
1/8 TSP CAYENNE PEPPER
1 EGG
½ CUPS MILK (YOU CAN USE WHOLE MILK, 2% OR 1% OR EVEN HALF&HALF)
1 – 1 ½ CUPS CHEDDAR CHEESE (MILD, MEDIUM OR SHARP) (KEEP SOME TO
SPRINKLE ON TOP)
½ CUP FRESH BUTTERED BREAD CRUMBS *
BUTTERED 2 – 2 ½ QUART BAKING DISH
COOK MACARONI (YOUR CHOICE OF SHAPE) ACCORDING TO PACKAGE. COVER BOTTOM
OF BAKING DISH WITH A LAYER OF MACARONI. DOT WITH BUTTER, SPRINKLE WITH
CHEESE, SALT AND CAYENNE PEPPER (THIS PEPPER IS HOT SO BE CAREFUL).
CONTINUE MAKING LAYERS. IN A BOWL WISK MILK AND EGG TOGETHER. POUR OVER
THE MACARONI AND COVER WITH BREAD CRUMBS. BAKE 350 DEGREES UNTIL BREAD
CRUMBS ARE TOASTED AND MACARONI IS BUBBLY.
*TAKE 2 -3 SLICES OF FRESH WHITE BREAD AND GRIND UP. MELT 1 – 2
TABLESPOONS OF BUTTER IN A FRYING PAN AND TOSS IN THE BREAD CRUMBS.
CONTINUE TO STIR WATCHING THAT THEY DON’T BURN (THEY WILL VERY EASILY
BURN IF NOT WATCHED). REMOVE FROM HEAT WHEN TOASTED.
